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• 85g Corn Flour
• 85g Plain Flour
• 2 tsp Black Pepper
• 2 tsp Szechuan Peppercorns
• For frying Sunflower Oil
• 400g Squid
• Sliced Spring Onions
• Sliced Green Chilli
• 1 chopped Red Chilli
• 1/2 Cucumber
• 1 chopped Red Onions
• 100 ml Rice Vinegar
• 1 tablespoon Caster Sugar
• 2 tsp Fish Sauce

step 1

To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

step 2

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.